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Plum tart

You don't have to be a master of the French cuisine to whip up this delicious prune tart. 



For the plum compote:

  • 340 grams fresh small plums, washed, pitted and quartered
  • 4 tablespoons sugar (more or less to taste)

For the plum tart:

  • Plum compote
  • Frozen puff pastry dough, thawed
  • Fresh small plums, washed, pitted and quartered (enough to cover top of tart)
  • 1-2 tablespoons white sugar


For the compote:

In a saucepan, combine plums and sugar to taste. If the plums are very sweet, two tablespoons of sugar will suffice. If they are underripe, four tablespoons will do. Toss to combine. Set aside for 10-15 minutes, stirring occasionally, until the plum juices and sugar form a syrup.
Place pan on medium-high heat and cook for ten minutes, stirring delicately to keep the fruit as whole as possible. The compote is ready when the fruit has softened, the liquids in the pan have reduced, and the plums have slightly caramelized.
Allow to completely cool to room temperature before storing in the fridge.

For the tart:

  1. Preheat oven to 400 degrees.
  2. Line a fluted tart tin with parchment paper. 
  3. Roll out Puff Pastry until it's six millimeters thick. Drape into lined tart tin, allowing a little bit of dough to hang over the sides. Fold in excess dough, to create a rustic edge.
  4. Use a fork to prick a few holes over the surface of the pastry. 
  5. Place compote in prepared tart tin, and spread out evenly.
  6. Top with fresh plums, flesh side up, so that the entire tart is covered.
  7. Gently sprinkle sugar over the surface of the cut plums.
  8. Bake for 30-35 minutes until the pastry is golden brown, and the cut plums have caramelized.


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